“Everything about this dip is good. It's not only low fat and low calorie, it's also fast to prepare and fantastic to eat.” Donna Roberts - Shumway, Illinois
- 1 cup (8 ounces) reduced-fat plain yogurt
- 4 ounces reduced-fat cream cheese
- 1/2 cup chopped seeded peeled cucumber
- 1-1/2 teaspoons finely chopped onion
- 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
- 1 teaspoon lemon juice
- 1 teaspoon grated lemon peel
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Assorted fresh vegetables
- In a small bowl, combine yogurt and cream cheese. Stir in the cucumber, onion, dill, lemon juice, peel, garlic, salt and pepper. Cover and refrigerate until chilled. Serve with vegetables. Yield: 1-3/4 cups.
Originally published as Creamy Cucumber Yogurt Dip in Healthy Cooking August/September 2008, p47
Reviews for Creamy Cucumber Yogurt Dip
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Reviewed Aug. 26, 2011
"This dip is delicious and versatile. Great on veges and crackers as a dip but also terrific on salad instead of dressing. I could see using it on just about any meat or fish as well."